Asparagus & potato filo tart

  • Total time: 25 minutes

Serves: 4

Ingredients

230g pack Waitrose Bunched Asparagus, trimmed
200g Waitrose Baby Jersey Royal New Potatoes, sliced
1 small red onion, thinly sliced
Olive oil spray
300g essential Waitrose Low Fat Natural Cottage Cheese
2 large essential Waitrose Free Range Eggs
80g Parmigiano Reggiano, grated
2 tbsp chopped thyme
4 Jus-Rol Filo Sheets
 

Method

1. Preheat oven to 200ÂșC, gas mark 6. Place asparagus, potatoes and onion in a roasting tin and spray with oil. Roast for 10 minutes.

2. Meanwhile, mix the cottage cheese, eggs, Parmigiano Reggiano and 1 tbsp of thyme in a bowl, season and set aside. Grease a 30cm x 25cm baking tray and lay the filo pastry onto the tray. Pour the cottage cheese mixture evenly into the bottom, then layer the asparagus, potato and red onion on top gently pressing them into the filling. Roll any excess filo inward to form a crust. Brush edges with oil.

3. Bake for 20 minutes until golden, remove and stand for 5 minutes. Garnish with remaining thyme and serve.